FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
We only use top quality ingredients grass fed, organic (kosher per request) etc... Do keep that in mind when booking. You can expect the very best of service as well as food, presentation, communication. 0 Hidden fees, pricing is very upfront, you may thinking of it as if you are ordering food from a restaurant, but of course with the fact that we are bringing the restaurant to you. I do have a minimum anywhere from $1,000 - $1,500 (with exception to buffet style drop off)
- What is your typical process for working with a new customer?
First I will send over a list of questions to collect the fine line details before I begin menu creation. I make it very simple and easy 9/10 times clients love the first menu however if any revisions are needed I will have it back within a few hours.
- What education and/or training do you have that relates to your work?
My dual passion for culinary arts and nutrition led me to build a deep understanding in nutrition by going to PBSC for Nutrition science. I am also a certified master trainer. As far as culinary education I did not go to culinary school, at a young age just about every culinary school graduate I hired was basically learning from scratch from the beginning.